Flavor System and Method for Making Sherry Wine Like Beverages

ABSTRACT

A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation application of U.S. patent application Ser. No. 14/656,318, filed on Mar. 12, 2015, which claims priority under 35 U.S.C. §119(e) to U.S. Provisional Application No. 61/951,954, filed on Mar. 12, 2014, the entire content of each of which is incorporated herein by reference thereto.

BACKGROUND

Sherry wine is a fortified wine that is produced in Andalusia, south of Spain. The three major types of sherry wine, Fino, Amontillado and Oloroso, are made of white grapes but undergo different maturation processes. The light sherry wine Fino is aged under a layer of yeast while Oloroso is aged in direct contact with oxygen making it darker. Amontillado is aged under both microbial and oxidative conditions which give a color in between the two. Another particularity of sherry wine is its dynamic aging system which consists of blending wines of different ages in order to achieve uniformity over years.

Currently, sherry wines produced as described above include over 400 known volatiles, only a small number of which are odorants that are detected by human odorant receptors.

SUMMARY

A method of making a sherry wine-like beverage comprises adding at least one flavor compound selected from a first group of compounds to a quantity of aqueous solution, the first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 2 μg/L to about 400,000 μg/L and adding at least one flavor compound selected from a second group of compounds to the quantity of aqueous solution, the second group consisting of 2-methylbutanol, isoamyl alcohol, diacetyl, vanillin, methylpropanol, isovaleraldehyde, 2-methylpropanal, 2-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, acetovanillone, 2,3-pentanedione, and ethylfuraneol, wherein the at least one flavor compound selected from the second group is added in an amount ranging from about 0.5 μg/L to about 4,000,000 μg/L. The method also includes adding at least one flavor compound selected from a third group of compounds to the quantity of aqueous solution, the third group consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool, wherein the at least one flavor compound selected from the third group is added in an amount ranging from about 0.1 μg/L to about 1,000,000 μg/L; and adding at least one flavor compound selected from a fourth group of compounds to the quantity of aqueous solution, the fourth group consisting of acetaldehyde, butanoic acid ethyl ester, ethyl isobutyrate, octanoic acid ethyl ester, hexanoic acid ethyl ester, ethyl isovalerate, 2-methylbutanoic acid ethy ester, (E)-β-damascenone, 1,1-diethoxyethane, propanoic acid ethyl ester, (L)-ethyl-2-ethyl lactate, ethyl DL-leucate, 3-methylbutyl acetate, and trans ethyl-cinnamate, wherein the at least one flavor compound selected from the fourth group is added in an amount ranging from about 0.01 μg/L to about 20,000,000 μg/L. The method also includes adding at least one flavor compound selected from a fifth group of compounds to the quantity of aqueous solution, the fifth group consisting of cis-oak lactone, eugenol, 4-ethyl-guaiacol, guaiacol, 4-methyl-guaiacol, 4-propyl-guaiacol, 5-pentyldihydrofuran-2(3H)-one, and 5-hexyldihydrofuran-2(3H)-one, wherein the at least one flavor compound selected from the fifth group is added in an amount ranging from about 0.05 μg/L to about 5,500 μg/L; and adding at least one flavor compound selected from a sixth group of compounds to the quantity of aqueous solution, the sixth group consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal, wherein the at least one flavor compound selected from the sixth group is added in an amount ranging from about 0.02 μg/L to about 70,000 μg/L. The flavor compounds are included in amounts sufficient to form a beverage having the flavor of sherry wine without the need for fermentation and aging. The method can also include adding at least one flavor compound selected from a seventh group of compounds to the quantity of aqueous solution, the seventh group consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol, wherein the at least one flavor compound selected from the seventh group is added in an amount ranging from about 0.02 μg/L to about 5,000 μg/L.

The method can also include adding at least one compound selected from an eighth group consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid to the quantity of aqueous solution, the at least one compound selected from the eighth group being added in an amount ranging from about 4,000 μg/L to about 20,000,000 μg/L; adding at least one compound selected from a ninth group consisting of glycerol, glucose, fructose, L-proline, and saccharose to the quantity of aqueous solution, the at least one compound selected from the ninth group being added in an amount of about 1 μg/L to about 600,000,000 μg/L; adding at least one compound selected from a tenth group consisting of salts of potassium, magnesium, and calcium to the quantity of aqueous solution, the at least one compound selected from the tenth group being added in an amount ranging from about 2,500 pig/L to about 10,000,000 μg/L; and adding at least one compound selected from an eleventh group consisting of tannic acid, aconitic acid, and oak extract to the quantity of aqueous solution, the at least one compound selected from the eleventh group being added in an amount ranging from about 500 pig/L to about 5,000,000 μg/L.

The method can further include carbonating the beverage to form a carbonated beverage and/or adding a quantity of ethanol to the beverage to form an alcoholic beverage. The ethanol is added in an amount ranging from about 1000 pig/L to about 400,000,000 μg/L. Alternatively, the sherry wine-like beverage is alcohol-free. When ethanol is included, the sherry wine-like beverage has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume.

The method can also include adjusting the pH of the sherry wine-like beverage to a pH of less than about 7. The sherry wine-like beverage can have a pH ranging from about 3 to about 6.

In embodiments, a method of making a flavor system for making a sherry wine-like beverage comprises: adding at least one flavor compound selected from a first group of compounds to a container, the first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 2 μg/L to about 400,000 μg/L; adding at least one flavor compound from a second group of compounds to the container, the second group consisting of 2-methylbutanol, isoamyl alcohol, diacetyl, vanillin, methylpropanol, isovaleraldehyde, 2-methylpropanal, 2-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, acetovanillone, 2,3-pentanedione, and ethylfuraneol, wherein the at least one flavor compound selected from the second group is added in an amount ranging from about 0.05 μg/L to about 4,000,000 μg/L; and adding at least one flavor compound from a third group of compounds to the container, the third group consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool, wherein the at least one flavor compound selected from the third group is added in an amount ranging from about 0.1 μg/L to about 1,000,000 μg/L. The method can also include adding at least one flavor compound from a fourth group of compounds to the container, the fourth group consisting of acetaldehyde, butanoic acid ethyl ester, ethyl isobutyrate, octanoic acid ethyl ester, hexanoic acid ethyl ester, ethyl isovalerate, 2-methylbutanoic acid ethy ester, (E)-β-damascenone, 1,1-diethoxyethane, propanoic acid ethyl ester, (L)-ethyl-2-ethyl lactate, ethyl DL-leucate, 3-methylbutyl acetate, and trans ethyl-cinnamate, wherein the at least one flavor compound selected from the fourth group is added in an amount ranging from about 0.01 μg/L to about 20,000,000 μg/L; adding at least one flavor compound from a fifth group of compounds to the container, the fifth group consisting of cis-oak lactone, eugenol, 4-ethyl-guaiacol, guaiacol, 4-methyl-guaiacol, 4-propyl-guaiacol, 5-pentyldihydrofuran-2(3H)-one, and 5-hexyldihydrofuran-2(3H)-one, wherein the at least one flavor compound selected from the fifth group is added in an amount ranging from about 0.05 μg/L to about 5,500 μg/L; and adding at least one flavor compound from a sixth group of compounds to the container, the sixth group consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal, wherein the at least one flavor compound selected from the sixth group is added in an amount ranging from about 0.02 μg/L to about 70,000 μg/L. The method can also include adding at least one flavor compound from a seventh group of compounds to the container, the seventh group consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol, wherein the at least one flavor compound selected from the seventh group is added in an amount ranging from about 0.1 μg/L to about 5,000 μg/L. The flavor compounds are included in amounts sufficient to form a beverage having the flavor of sherry wine without the need for fermentation and aging.

The method can further include adding at least one compound selected from an eighth group consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid to the container, the at least one compound selected from the eighth group being added in an amount ranging from about 4,000 μg/L to about 20,000,000 μg/L, adding at least one compound selected from a ninth group consisting of glycerol, glucose, fructose, L-proline, and saccharose to the container, the at least one compound selected from the ninth group being added in an amount of about 1 μg/L to about 600,000,000 μg/L, and adding at least one compound selected from a tenth group consisting of salts of potassium, magnesium, and calcium to the container, the at least one compound being added in an amount ranging from about 2,500 μg/L to about 10,000,000 μg/L. Moreover, the method can include adding at least one compound selected from an eleventh group consisting of tannic acid, aconitic acid, and oak extract to the container, the at least one compound selected from the eleventh group being added in an amount ranging from about 500 μg/L to about 5,000,000 μg/L.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flow chart showing the method of making a beverage using a flavor system as described herein.

FIG. 2 is a graph comparing the flavor profile of a known Amontillado wine with a beverage formulated according to the methods described herein.

DETAILED DESCRIPTION

Flavor perception of a consumable product is defined as the combined impression of specific aroma, taste and trigeminal compounds along with entities that evoke mouth feel impressions such as astringency, mouth coating, fullness, etc. Aroma compounds are volatiles that interact with olfactory receptors in the nose evoking a signal to the brain interpreted as smell, while the five basic tastes are elicited by interactions of tastants with specific taste receptors for salt, sweet, bitter, sour and umami tastes, respectively.

In general, out of the many hundreds of chemical entities that are found in natural products, especially those of agricultural origin that may also have been subjected to additional fermentation or prolonged storage, only an order often may be responsible for aroma, taste and mouthfeel. State of the art separation, isolation and chemical analysis techniques have allowed the identification and quantification of key flavor compounds out of the many hundreds that may be detected in a natural product. This sophisticated approach, called “sensomics,” has been used extensively for food product categories, such as teas and whiskeys. Sensomics can be used to analyze the aroma and/or flavor compounds in sherry wines.

A flavor and/or aroma that mimics exactly the sensory attributes of a certain product by using the same flavor compounds of the natural product is called “nature craft identical” and the combination of chemical entities that mimic the natural product is called “recombinant.” Recombinants may be altered or new compounds added to compensate for flavor compounds that cannot be used due to toxicity (not generally recognized as safe (GRAS)) or availability issues and to create new superior flavors. Omissions or additions of certain compounds in “recombinants” have revealed important interplays between aroma, flavor and mouthfeel impressions. This information was used to create the best possible nature craft identical product as outlined in the methods that follow. This approach is primarily based on chemical identification, receptor molecular biology and psychophysics and differs significantly from traditional trial and error artisan creations.

As shown in FIG. 1, a flavor system 10 for making a sherry wine-like beverage 14 is provided herein. As used herein, the term “flavor system” describes one or more flavor compounds from one or more of eleven different flavor compound groups having certain flavor characteristics that are in combination within certain ranges to create sherry wine-like beverages. The flavor compounds include those compounds actually found in sherry wines, which have been chemically analyzed to determine the compounds contained therein using sensomics analysis. The flavor system 10 is combined with a liquid base 12 to form the sherry wine-like beverage 14 as shown without the need for aging and fermentation processes usually associated with the making of sherry wines.

As used herein, the term “flavor” refers to taste, aroma and sensation and is thus a mixture of tastants, aroma compounds and sensates. Thus, for example, the beverages formed herein which have the flavor and/or aroma of sherry wine provide a mixture of tastants, aroma compounds and sensates which mimics that found in a traditionally made sherry wine.

As used herein, the term “sherry wine” describes a fortified wine that is mainly produced in Southern Spain.

The flavor system 10 can be mixed with a liquid base 12, preferably water, to create a sherry-like beverage having the flavor and/or mouthfeel of sherry wine, but without the need for fermentation and/or other costly and time consuming measures associated with the production of sherry wines. The flavor system 10 can be in solid or liquid form. Moreover, the flavor system 10 can include compounds from one or more of the eleven flavor and/or aroma groups described herein along with water, ethanol, colorants, dearomatized wine solutions or powders, and combinations thereof.

Dearomatized wine solutions or powders can be obtained by successive distillations of wine so that the volatile fractions containing the odorants are separated from the non-volatile fractions. The non-volatile fractions can then be dissolved in a solvent such as water and/or ethanol or dried to a powder through processes including lyophilization and added as a powder.

The flavor system and beverages made using the flavor system 10 provide several advantages over conventional fermentation and other sherry wine making operations. First of all, while not wishing to be bound by theory, it is believed that compounds present in conventionally fermented beverages may be responsible for spoilage, thereby limiting the shelf-life of the conventional beverages. In contrast, the flavor system and resulting sherry wine-like beverages as described herein can be tailored to exclude compounds responsible for spoilage. Moreover, other compounds in the conventional beverages could be carcinogenic. Such compounds, which may provide little flavor, can be excluded from the flavor systems and beverages provided herein.

In addition, the use of the flavor system 10 to form sherry wine-like beverages as described herein allows for quick and easy customization of the beverage as compared to conventional beverages and manufacturing systems.

The flavor system 10 can be altered by substituting or adding additional flavor and/or aroma compounds to the flavor system 10, as described herein. The flavor system 10 can include at least one flavor or aroma compound from each of eleven different flavor compound groups described below. Each flavor group includes compounds which impart a particular aroma, taste or mouth feel. Thus, an adult consumer can purchase or make a flavor system, and create a sherry wine-like beverage having only the flavor notes that the consumer prefers and/or only the flavor notes associated with the preferred sherry wine. The consumer can then add additional quantities of the same flavor and/or aroma compounds or add additional flavor and/or aroma compounds to the flavor system to alter the flavor and/or aroma of the beverage, which mimics the taste and/or mouth feel of conventional sherry wines, if desired. The resulting beverages have the flavor and/or aroma of Fino, Amontillado, Oloroso, Manzanilla, Palo Cortado, Pedo Ximenez, Moscatel, Pale cream, Medium or Cream types of sherry wines. The number of compounds included can be varied based on the preferred type of sherry wine and/or on the type of flavor attributes desired. Thus, the aroma, taste, alcohol content, color and/or mouth feel of the sherry wine-like beverage can be altered to suit the consumer.

Various flavor systems 10 having a wide variety of flavors can be rapidly and inexpensively produced and then combined with the liquid base 12 to form the sherry wine-like beverage 14.

In the preferred embodiment, the flavor system 10 includes at least one flavor compound from one or more of each of the following flavor groups: Flavor Group (1): Cheesy, Sweaty Aroma Group; Flavor Group (2): Malty, Buttery and/or Sweet Aroma Group; Flavor Group (3): Floral and/or Honey Aroma Group; Flavor Group (4): Fruity Aroma Group; Flavor Group (5): Smoky, Coconut, Woody Aroma Group; Flavor Group (6): Cooked, Seasoning, Fatty Aroma Group; Flavor Group (7): Phenolic/Medicinal Aroma Group; Flavor Group (8): Sour Taste Group; Flavor Group (9) Sweet Taste Group; Flavor Group (10): Salty and Bitter Taste Group; and/or Flavor Group (11): Astringent, Mouth Feel Group.

In alternative embodiments, the flavor system 10 includes at least one flavor compound from one or more of each of the following groups: (1) Cheesy, Sweaty Aroma Group, (2) Malty, Buttery and/or Sweet Aroma Group, (3) Floral and/or Honey Aroma Group, (4) Fruity Aroma Group, (5) Smoky, Coconut, Woody Aroma Group, (6) Cooked, Seasoning, Fatty Aroma Group, and (7) Phenolic/Medicinal Aroma Group. It is noted that all of the flavor groups including (8) the sour taste group, (9) the sweet taste group, (10) the salt and bitter taste group and (11) the astringent, mouth feel group (Groups 8-11) are not required in every flavor system 10. If desired, the non-volatile flavor compounds contained therein can be replaced with dearomatized wine solutions and powders as described above.

If the flavor system is to be used to form a sherry wine-like beverage which would not include flavor compounds from a particular group as shown in the tables below, none of those compounds would be included in the flavor system 10. The flavor groups can include volatile and non-volatile compounds which can impart certain aromas, tastes and sensations to the flavor system 10 and the resulting sherry wine-like beverage depending on the combination and concentration of the various aroma compounds included therein. The flavor compounds in each group are generally interchangeable with other compounds in the same group. In addition, the flavor compounds in each group can also be interchangeable with other compounds having similar flavor characteristics that are not included in the group because they were either not detected and/or present in the analyzed sherry wine or they were not selected as the most important flavor compounds in the analyzed sherry wine.

Moreover, certain compounds, particularly those in the Astringent, Mouth Feel Group may elicit mouth feel impressions such as tingling, mouth-puckering, smooth, velvety, mouth-coating, etc. In addition, certain compounds may affect the perception of aromas and modulate the perceived aroma intensity.

The compounds included in each flavor group along with a range of the amount of each compound that can be included in the flavor system 10 is shown in Tables 1-11 below. The flavor system 10 can be mixed together and then combined with a quantity of aqueous solution (e.g., water or a mixture of water, ethanol and colorants) or each compound to be included in the flavor system 10 can be separately added to a quantity of aqueous solution.

As shown in Table 1, flavor group 1 includes seven compounds that can impart a cheesy, sweaty aroma to a beverage formed from the flavor system. The compounds of flavor group 1 are selected from the group consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, decanoic acid and combinations thereof. The range of each compound of flavor group 1 that can be included in a sherry wine-like beverage formed from the flavor system 10 in micrograms per liter of aqueous solution (μg/L) is shown. In addition, each of the flavor group 1 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 1 to achieve a similar aroma.

TABLE 1 Range for inclusion in Sherry Wine-like beverage Category low high descriptor Compound μg/L μg/L Flavor caprylic acid 2 30,000 Group 1 isobutyric acid 5 400,000 cheesy, butyric acid 10 150,000 sweaty 3-methylbutyric acid 5 150,000 aroma isovaleric acid 2 100,000 caproic acid 5 90,000 decanoic acid 250 10,000

As shown in Table 2, flavor group 2 includes twelve compounds that can impart a malty, buttery and/or sweet, caramel-like aroma to a sherry wine-like beverage formed from the flavor system 10. The compounds of flavor group 2 are selected from the group consisting of 2-methylbutanol, isoamyl alcohol, diacetyl, vanillin, methylpropanol, isovaleraldehyde, 2-methylpropanal, 2-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one (furaneol), acetovanillone, 2,3-pentanedione, ethylfuraneol and combinations thereof. The range of each compound of flavor group 2 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Moreover, each of the flavor group 2 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 2 to achieve a similar aroma.

TABLE 2 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor 2-methylbutanol 40 4,000,000 Group 2- isoamyl alcohol 40 4,000,000 malty, Diacetyl 5 170,000 buttery, Vanillin 0.4 12,000 sweet methylpropanol 40 3,000,000 aroma isovaleraldehyde 3 15,000 2-methylpropanal 4 14,000 2-methylbutanal 2 10,000 4-hydroxy-2,5-dimethylfuran- 0.05 250 3(2H)-one (furaneol) acetovanillone 1 10,000 2,3-pentanedione 1 50,000 ethylfuraneol 0.5 50

As shown in Table 3, flavor group 3 includes five compounds that can impart a floral, honey, citrus or metallic-like aroma to a sherry wine-like beverage formed from the flavor system 10. The compounds of flavor group 3 are selected from the group consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, linalool, and combinations thereof. The range of each compound of flavor group 3 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Moreover, each of the flavor group 3 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 3 to achieve a similar aroma.

TABLE 3 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor 2-phenylethanol 30 1,000,000 Group 3- phenylacetic acid 0.1 5,000 Floral, 2-phenylethyl acetate 5 500 honey linalool 0.5 500

As shown in Table 4, flavor group 4 includes fourteen compounds that can impart a fruity, green-like aroma to a sherry wine-like beverage formed from the flavor system 10. The compounds of flavor group 4 are selected from the group consisting of acetaldehyde, butanoic acid ethyl ester, ethyl isobutyrate, octanoic acid ethyl ester, hexanoic acid ethyl ester, ethyl isovalerate, 2-methylbutanoic acid ethy ester, (E)-β-damascenone, 1,1-diethoxyethane, propanoic acid ethyl ester, (L)-ethyl-2-ethyl lactate, ethyl DL-leucate, 3-methylbutyl acetate, trans ethyl-cinnamate and combinations thereof. The range of each compound of flavor group 4 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Moreover, each of the flavor group 4 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 4 to achieve a similar aroma.

TABLE 4 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor Acetaldehyde 450 8,000,000 Group 4- Butanoic acid ethyl ester 3 30,000 fruity Ethyl isobutyrate 2 60,000 aroma Octanoic acid ethyl ester 0.5 5,500 Hexanoic acid ethyl ester 1 20,000 Ethyl isovalerate 0.5 13,000 2-methylbutanoic acid ethy 0.3 10,000 ester (E)-β-damascenone 0.01 200 1,1-diethoxyethane 500 20,000,000 Propanoic acid ethyl ester 100 300,000 (L)-ethyl-2-ethyl lactate 0.2 20,000 Ethyl DL-leucate 1 45,000 3-methylbutyl acetate 300 10,000 trans-ethyl cinnamate 0.2 100

As shown in Table 5, flavor group 5 includes eight compounds that can impart a smoky, coconut, and/or woody-like aroma to a sherry wine-like beverage formed from the flavor system 10. The compounds of flavor group 5 are selected from the group consisting of cis-oak lactone, eugenol, 4-ethyl-guaiacol, guaiacol, 4-methyl-guaiacol, 4-propyl-guaiacol, 5-pentyldihydrofuran-2(3H)-one, 5-hexyldihydrofuran-2(3H)-one, and combinations thereof. The range of each compound of flavor group 5 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Moreover, each of the flavor group 5 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 5 to achieve a similar aroma.

TABLE 5 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor cis-oak lactone 0.2 2,500 Group 5- eugenol 0.05 250 Smoky, 4-ethyl-guaiacol 0.1 5,500 coconut, guaiacol 0.1 200 woody 4-methyl-guaiacol 0.5 50 aroma 4-propyl-guaiacol 0.5 50 5-pentyldihydrofuran-2(3H)-one 2 100 5-hexyldihydrofuran-2(3H)-one 0.3 10

As shown in Table 6, flavor group 6 includes eight compounds that can impart a cooked, seasoning and/or fatty-like aroma to a sherry wine-like beverage formed from the flavor system 10. The compounds of flavor group 6 are selected from the group consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal and combinations thereof. The range of each compound of flavor group 6 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Moreover, each of the flavor group 6 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 6 to achieve a similar aroma.

TABLE 6 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor sotolone 0.5 4,000 Group 6- methionol 2 70,000 cooked, methional 0.3 4,000 seasoning, dimethyl sulfide 1 50 fatty Dimethyltrisulfide 0.02 2 aroma (E)-2-nonenal 1 100 (E,E)-2,4-decadienal 1 100 (E,E)-2,4-nonadienal 0.1 10

As shown in Table 7, flavor group 7 includes five compounds that can impart a phenolic and/or medicinal aroma to a sherry wine-like beverage formed from the flavor system 10. The compounds of flavor group 7 are selected from the group consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, phenol, and combinations thereof. The range of each compound of flavor group 7 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Each of the flavor group 7 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 7 to achieve a similar aroma.

TABLE 7 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor 4-ethylphenol 0.4 5,000 Group 7- p-cresol 0.1 500 phenolic, m-cresol 0.1 500 medicinal o-cresol 0.1 500 aroma phenol 0.1 1,000

As shown in Table 8, flavor group 8 includes five compounds that can impart a sour taste to a sherry-wine like beverage formed from the flavor system 10. The compounds of flavor group 8 are selected from the group consisting of acetic acid, tartaric acid, succinic acid, lactic acid, citric acid, and combinations thereof. The range of each compound of flavor group 8 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Each of the flavor group 8 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 8 to form a flavor system 10 which produces a beverage having a similar taste.

TABLE 8 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor tartaric acid 5,000 20,000,000 Group 8- succinic acid 250,000 5,000,000 sour lactic acid 300,000 7,500,000 taste citric acid 300,000 7,500,000 acetic acid 4,000 20,000,000

As shown in Table 9, flavor group 9 includes five compounds that can impart a sweet taste to a sherry wine-like beverage. The compounds of flavor group 9 are selected from the group consisting of glycerol, glucose, fructose, L-proline, saccharose, and combinations thereof. The range of each compound of flavor group 9 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Each of the flavor group 9 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 9 to form a flavor system 10 which produces a sherry wine-like beverage having a similar taste. However, as shown in Table 9, the flavor system 10 need not include fructose unless desired, but the flavor system 10 preferably includes at least one other compound from the ninth group as shown below.

TABLE 9 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor glycerol 100,000 500,000,000 Group 9- glucose 250 600,000,000 sweet fructose 1 600,000,000 taste L-proline 100,000 10,000,000 saccharose 500,000 500,000,000

As shown in Table 10, flavor group 10 includes three compounds that can impart a salty and/or bitter taste to a flavor system for forming a sherry wine-like beverage. The compounds of flavor group 10 are selected from the group consisting of salts of potassium, magnesium, calcium, and combinations thereof, such as, for example, potassium chloride, magnesium chloride, calcium chloride, potassium carbonate, and other soluble salts. The range of each compound of flavor group 10 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Each of the flavor group 10 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 10 to form a flavor system 10 which produces a beverage having a similar taste.

TABLE 10 Range for inclusion in Sherry Wine-like Beverage Category low high descriptor Compound μg/L μg/L Flavor Group 10- Potassium ion (K⁺) 2,500 10,000,000 Salty, Magnesium ion (Mg²⁺) 2,500 2,000,000 Bitter Calcium ion (Ca²⁺) 2,500 500,000 taste

As shown in Table 11, flavor group 11 includes three compounds that can impart an astringent mouth feel to a flavor system 10 for forming a sherry wine-like beverage. The compounds of flavor group 11 are selected from the group consisting of tannic acid, aconitic acid, oak extract, and combinations thereof. The range of each compound of flavor group 11 that can be included in the flavor system 10 for forming a sherry wine-like beverage in micrograms per liter of aqueous solution (μg/L) is shown. Moreover, each of the flavor group 11 compounds can be substituted for other compounds in the same group or for other compounds having similar flavor characteristics not included in group 11 to form a flavor system 10 which produces a beverage having a similar taste.

TABLE 11 Range in Any Beverage Category low high descriptor Compound μg/L μg/L Flavor tannic acid 30,000 150,000 Group 11- aconitic acid 500 25,000 Astringent Oak extract 1,000,000 5,000,000 mouth feel

In addition, the flavor system 10 can also include ethanol so as to produce an alcoholic beverage therefrom or ethanol can be added to the liquid base in addition to the flavor system 10. Alternatively, the beverage can be alcohol-free, if desired.

When an alcoholic beverage is desired, ethanol can be included in an amount up to about 474,000,000 μg/L of water (e.g., about 1000 μg/L to about 400,000,000 μg/L, about 10,000 to about 300,000,000 μg/L, about 100,000 μg/L to about 20,000,0000 μg/L, about 200,000 μg/L to about 10,000,000 μg/L or about 300,000 μg/L to about 900,000 μg/L).

Moreover, ethanol can be added in an amount sufficient to produce a sherry wine-like beverage having an alcohol content ranging from about 0.1% alcohol by volume to about 80% alcohol by volume. For example, a sherry wine-like beverage produced as described herein can include ethanol in an amount sufficient to produce a wine-like beverage having an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume.

By including one or more (e.g., two or more, three or more, four or more, five or more, six or more, etc.) compounds from one or more of the aroma and/or flavor groups as described above, the flavor system 10 can be tailored to provide a flavor system 10 which mimics the flavor and/or aroma of a sherry wine. The choice of flavor compounds and the amount included in the flavor system 10 allows a user and/or manufacturer to adjust the flavor of the flavor system 10 and resulting sherry wine-like beverage 14. Moreover, a more diluted and/or less intense beverage can be formed by adding the flavor system 10 to a larger quantity of aqueous solution, while a more intense flavored beverage can be formed by adding the same flavor system 10 to a smaller quantity of aqueous solution.

Preferably, a beverage having a wine taste and/or mouth feel includes at least one (e.g., at least two or at least three) compound from each of the eleven flavor groups. In some embodiments, a beverage having a sherry wine-like taste includes at least one compound from one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine or at least ten) of the eleven flavor groups.

The examples provided below are exemplary and are not meant to limit any aspects of the embodiments disclosed herein.

Example 1

For example, an Amontillado sherry wine-like beverage can be formed by combining the compounds in Table 12 below with water.

TABLE 12 Concentration in Amontillado recombinant Category Compound [μg/L] From Group 1 Caprylic acid 589 Isobutyric acid 2,542 butyric acid 1,402 3-methylbutyric acid 497 Isovaleric acid 302 Caproic acid 1,699 From Group 2 2-methylbutanol 60,032 Isoamyl alcohol 90,042 diacetyl 1,602 vanillin 260 methylpropanol 54,950 isovaleraldehyde 185 2-methylpropanal 176 2-methylbutanal 130 4-hydroxy-2,5-dimethylfuran-3(2H)-one 3.8 Acetovanillone 300 From Group 3 2-phenylethanol 11,987 phenylacetic acid 95 From Group 4 acetaldehyde 57,032 Butanoic acid ethyl ester 376 Ethyl isobutyrate 454 Octanoic acid ethyl ester 105 Hexanoic acid ethyl ester 387 Ethyl isovalerate 130 2-methylbutanoic acid ethy ester 86 (E)-β-damascenone 2 1,1-diethoxyethane 124,000 Propanoic acid ethyl ester 6,343 (L)-ethyl-2-ethyl lactate 59 Ethyl DL-leucate 360 From Group 5 cis-oak lactone 23 eugenol 2.5 4-ethyl-guaiacol 21 From Group 6 sotolone 39 methionol 895 methional 41 From Group 7 4-ethylphenol 69 From Group 8 acetic acid 382,000 tartaric acid 4,973,000 From Group 9 glycerol 5,240,000 glucose 54,300 Ethanol 13,397,000 water 75,597,043

To compare the beverage of Example 1 with a corresponding Amontillado type sherry wine, the wine was first analyzed using sensomics analysis. The sherry-wine like beverage was formulated as described above and compared to the analyzed wine.

Twelve panelists compared the flavor and/or aroma of the analyzed wine with the beverage formed as set forth in Example 1. The panelists were asked to rate the intensity of several aroma descriptors on a scale from 0 to 7. Each panelist was then able to provide an aroma matching score between the analyzed wine and Example 1 on a scale of 0 to 7, with 0 being different and 7 being very similar.

As shown in FIG. 2, the wine formed in Example 1 was rated as being very similar to the analyzed wine, with an overall aroma matching score of 6.

As described in co-pending application Ser. No. 14/208,994 to Schuh et al., filed Mar. 13, 2014, the entire content of which is hereby incorporated by reference, a kit for making a flavored beverage includes a flavor system 10 including a quantity of each of a plurality of flavor and/or aroma compounds, a quantity of sugar and a container. Preferably, the kit includes at least one flavor compound from each of the flavor groups described above. The container is sized to contain the flavor system, sugar, and a predetermined quantity of aqueous solution (not shown). The kit is operable to form a beverage having the flavors and/or aromas of a sherry wine.

The kit can include instructions for combining the various flavor and/or aroma compounds in different combinations and quantities to form a variety of different sherry wine-like beverages.

In this specification, the word “about” is often used in connection with numerical values to indicate that mathematical precision of such values is not intended. Accordingly, it is intended that where “about” is used with a numerical value, a tolerance of ±10% is contemplated for that numerical value.

While the foregoing describes in detail a flavor system and method for forming a beverage with reference to a specific embodiment thereof, it will be apparent to one skilled in the art that various changes and modifications and equivalents to the flavor system and method may be employed, which do not materially depart from the spirit and scope of the invention. 

1-36. (canceled)
 37. A kit for making a sherry wine-like beverage, the kit including: a flavor system having a quantity of each of a plurality of flavor compounds, the plurality of flavor compounds including at least one cheesy, sweaty aroma flavor compound; at least one malty, buttery and/or sweet aroma flavor compound; at least one floral and/or honey aroma flavor compound; at least one fruity aroma flavor compound; at least one smoky, coconut, woody aroma flavor compound; at least one cooked, seasoning, fatty aroma flavor compound; and at least one phenolic/medicinal aroma flavor compound; wherein the plurality of flavor compounds can be combined in amounts sufficient to form different sherry wine-like beverages when added to a predetermined quantity of an aqueous solution.
 38. The kit of claim 37, further including: (a) a container sized to contain the flavor system and a predetermined quantity of an aqueous solution; (b) instructions for combining the plurality of flavor compounds in different combinations and/or quantities with a predetermined quantity of an aqueous solution to form different sherry wine-like beverages; (c) a quantity of dearomatized wine solutions and/or powders; (d) a quantity of an aqueous solution comprising a mixture of water, ethanol, and optional colorants; (e) a quantity of sugar; and/or (f) a quantity of ethanol.
 39. The kit of claim 37, wherein the plurality of flavor compounds further include a quantity of at least one sour taste flavor compound; a quantity of at least one sweet taste flavor compound; a quantity of at least one salty and bitter taste flavor compound; and/or a quantity of at least one astringent, mouth feel flavor compound.
 40. The kit of claim 37, wherein: the at least one at least one cheesy, sweaty aroma flavor compound is selected from a first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid; the at least one malty, buttery and/or sweet aroma flavor compound is selected from a second group of compounds consisting of 2-methylbutanol, isoamyl alcohol, diacetyl, vanillin, methylpropanol, isovaleraldehyde, 2-methylpropanal, 2-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, acetovanillone, 2,3-pentanedione, and ethylfuraneol; the at least one floral and/or honey aroma flavor compound is selected from a third group of compounds consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool; the at least one fruity aroma flavor compound is selected from a fourth group of compounds consisting of acetaldehyde, butanoic acid ethyl ester, ethyl isobutyrate, octanoic acid ethyl ester, hexanoic acid ethyl ester, ethyl isovalerate, 2-methylbutanoic acid ethy ester, (E)-β-damascenone, 1,1-diethoxyethane, propanoic acid ethyl ester, (L)-ethyl-2-ethyl lactate, ethyl DL-leucate, 3-methylbutyl acetate, and trans ethyl-cinnamate; the at least one smoky, coconut, woody aroma flavor compound is selected from a fifth group of compounds consisting of cis-oak lactone, eugenol, 4-ethyl-guaiacol, guaiacol, 4-methyl-guaiacol, 4-propyl-guaiacol, 5-pentyldihydrofuran-2(3H)-one, and 5-hexyldihydrofuran-2(3H)-one; the at least one cooked, seasoning, fatty aroma flavor compound is selected from a sixth group of compounds consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal; and/or the at least one phenolic/medicinal aroma flavor compound is selected from a seventh group of compounds consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol.
 41. The kit of claim 39, wherein: the at least one sour taste flavor compound is selected from an eighth group of compounds consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid; the at least one sweet taste flavor compound is selected from a ninth group of compounds consisting of glycerol, glucose, fructose, L-proline, and saccharose; the at least one salty and bitter taste flavor compound is selected from a tenth group of compounds consisting of salts of potassium, magnesium, and calcium; and the at least one astringent, mouth feel flavor compound is selected from an eleventh group of compounds consisting of tannic acid, aconitic acid, and oak extract.
 42. A flavor system for making a sherry wine-like beverage, the flavor system comprising: at least one cheesy, sweaty aroma flavor compound; at least one malty, buttery and/or sweet aroma flavor compound; at least one floral and/or honey aroma flavor compound; at least one fruity aroma flavor compound; at least one smoky, coconut, woody aroma flavor compound; at least one cooked, seasoning, fatty aroma flavor compound; at least one phenolic/medicinal aroma flavor compound; at least one sour taste flavor compound; and at least one sweet taste flavor compound; wherein the flavor compounds can be combined in amounts sufficient to form a beverage having the flavor of sherry wine when added to a predetermined quantity of an aqueous solution.
 43. The flavor system of claim 42, wherein the flavor system comprises: at least six cheesy, sweaty aroma flavor compounds including caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, and caproic acid; at least ten malty, buttery and/or sweet aroma flavor compounds including 2-methylbutanol, isoamyl alcohol, diacetyl, vanillin, methylpropanol, isovaleraldehyde, 2-methylpropanal, 2-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and acetovanillone; at least two floral and/or honey aroma flavor compounds including 2-phenylethanol and phenylacetic acid; at least twelve fruity aroma flavor compounds including acetaldehyde, butanoic acid ethyl ester, ethyl isobutyrate, octanoic acid ethyl ester, hexanoic acid ethyl ester, ethyl isovalerate, 2-methylbutanoic acid ethy ester, (E)-β-damascenone, 1,1-diethoxyethane, propanoic acid ethyl ester, (L)-ethyl-2-ethyl lactate, and ethyl DL-leucate; at least three smoky, coconut, woody aroma flavor compounds including cis-oak lactone, eugenol, and 4-ethyl-guaiacol; at least three cooked, seasoning, fatty aroma flavor compounds including sotolone, methionol, and methional; at least one phenolic/medicinal aroma flavor compound including 4-ethylphenol; at least two sour taste flavor compounds including acetic acid and tartaric acid; and at least two sweet taste flavor compounds including glycerol and glucose.
 44. The flavor system of claim 43, wherein the flavor system is configured to be combined with a predetermined quantity of an aqueous solution to form a beverage having the flavor of sherry wine and the flavor system includes amounts of respective flavor compounds in micrograms per liter of the predetermined quantity of the aqueous solution of: about 2 to 30,000 μg/L of caprylic acid, about 5 to 400,000 μg/L of isobutyric acid, about 10 to 150,000 μg/L of butyric acid, about 5 to 150,000 μg/L of 3-methylbutyric acid, about 2 to 100,000 μg/L of isovaleric acid, and about 5 to 90,000 μg/L of caproic acid; about 40 to 4,000,000 μg/L of 2-methylbutanol, about 40 to 4,000,000 of μg/L isoamyl alcohol, about 5 to 170,000 μg/L of diacetyl, about 0.4 to 12,000 μg/L of vanillin, about 40 to 3,000,000 μg/L of methylpropanol, about 3 to 15,000 μg/L of isovaleraldehyde, about 4 to 14,000 μg/L of 2-methylpropanal, about 2 to 10,000 μg/L of 2-methylbutanal, about 0.05 to 250 μg/L of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and about 1 to 10,000 μg/L of acetovanillone; about 30 to 1,000,000 μg/L of 2-phenylethanol and about 0.1 to 5,000 μg/L of phenylacetic acid; about 450 to 8,000,000 μg/L of acetaldehyde, about 3 to 30,000 μg/L of butanoic acid ethyl ester, about 2 to 60,000 μg/L of ethyl isobutyrate, about 0.5 to 5,500 μg/L of octanoic acid ethyl ester, about 1 to 20,000 μg/L of hexanoic acid ethyl ester, about 0.5 to 13,000 μg/L of ethyl isovalerate, about 0.3 to 10,000 μg/L of 2-methylbutanoic acid ethy ester, about 0.01 to 200 μg/L of (E)-β-damascenone, about 500 to 20,000,000 μg/L of 1,1-diethoxyethane, about 100 to 300,000 μg/L of propanoic acid ethyl ester, about 0.2 to about 20,000 μg/L of (L)-ethyl-2-ethyl lactate, and about 1 to 45,000 μg/L of ethyl DL-leucate; about 0.2 to 2,500 μg/L of cis-oak lactone, about 0.05 to 250 μg/L of eugenol, and about 0.1 to 5,500 μg/L of 4-ethyl-guaiacol; about 0.5 to 4,000 μg/L of sotolone, about 2 to 70,000 μg/L of methionol, and about 0.3 to 4,000 μg/L of methional; about 0.4 to 5,000 μg/L of 4-ethylphenol; about 4,000 to 20,000,000 μg/L of acetic acid and about 5,000 to 20,000,000 μg/L of tartaric acid; and about 100,000 to 500,000,000 μg/L of glycerol and about 250 to 500,000,000 μg/L of glucose.
 45. The flavor system of claim 44, further comprising: (a) a quantity of ethanol; (b) a quantity of dearomatized wine solutions and/or powders; and/or (c) a quantity of water.
 46. A container comprising the flavor system according to claim
 44. 47. A kit including the flavor system according to claim
 44. 48. A beverage having the flavor of sherry wine comprising the flavor system according to claim 44 and a predetermined quantity of an aqueous solution including water and optionally ethanol and/or colorants.
 49. The beverage of claim 48, wherein the aqueous solution includes a predetermined amount of ethanol such that the beverage having the flavor of sherry wine has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume.
 50. The flavor system of claim 43, wherein the flavor system is configured to be combined with a predetermined quantity of an aqueous solution to form a beverage having the flavor of Amontillado sherry wine and the flavor system includes amounts of respective flavor compounds in micrograms per liter of the predetermined quantity of the aqueous solution of: about 589 μg/L of caprylic acid, about 2,542 μg/L of isobutyric acid, about 1,402 μg/L of butyric acid, about 497 μg/L of 3-methylbutyric acid, about 302 μg/L of isovaleric acid, and about 1,699 μg/L of caproic acid; about 60,032 μg/L of 2-methylbutanol, about 90,042 of μg/L isoamyl alcohol, about 1,602 μg/L of diacetyl, about 260 μg/L of vanillin, about 54,950 μg/L of methylpropanol, about 185 μg/L of isovaleraldehyde, about 176 μg/L of 2-methylpropanal, about 130 μg/L of 2-methylbutanal, about 3.8 μg/L of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and about 300 μg/L of acetovanillone; about 11,987 μg/L of 2-phenylethanol and about 95 μg/L of phenylacetic acid; about 57,032 μg/L of acetaldehyde, about 376 μg/L of butanoic acid ethyl ester, about 454 μg/L of ethyl isobutyrate, about 105 μg/L of octanoic acid ethyl ester, about 387 μg/L of hexanoic acid ethyl ester, about 130 μg/L of ethyl isovalerate, about 86 μg/L of 2-methylbutanoic acid ethy ester, about 2 μg/L of (E)-β-damascenone, about 124,000 μg/L of 1,1-diethoxyethane, about 6,343 μg/L of propanoic acid ethyl ester, about 59 μg/L of (L)-ethyl-2-ethyl lactate, and about 360 μg/L of ethyl DL-leucate; about 23 μg/L of cis-oak lactone, about 2.5 μg/L of eugenol, and about 21 μg/L of 4-ethyl-guaiacol; about 39 μg/L of sotolone, about 895 μg/L of methionol, and about 41 of methional; about 69 μg/L of 4-ethylphenol; about 382,000 μg/L of acetic acid and about 4,973,000 μg/L of tartaric acid; and about 5,240,000 μg/L of glycerol and about 54,300 μg/L of glucose.
 51. The flavor system of claim 50, further comprising: (a) a quantity of ethanol; (b) a quantity of dearomatized wine solutions and/or powders; and/or (c) a quantity of water.
 52. A container comprising the flavor system according to claim
 50. 53. A kit including the flavor system according to claim
 50. 54. A beverage having the flavor of sherry wine comprising the flavor system according to claim 50 and a predetermined quantity of an aqueous solution including water and optionally ethanol and/or colorants.
 55. The beverage of claim 54, wherein the aqueous solution includes a predetermined amount of ethanol such that the beverage having the flavor of sherry wine has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume.
 56. A method of making a flavor system for a beverage having the flavor of sherry-wine, the method comprising: mixing predetermined quantities of a plurality of flavor compounds together, the plurality of flavor compounds including at least one cheesy, sweaty aroma flavor compound; at least one malty, buttery and/or sweet aroma flavor compound; at least one floral and/or honey aroma flavor compound; at least one fruity aroma flavor compound; at least one smoky, coconut, woody aroma flavor compound; at least one cooked, seasoning, fatty aroma flavor compound; at least one phenolic/medicinal aroma flavor compound; wherein the plurality of flavor compounds optionally include at least one sour taste flavor compound; at least one sweet taste flavor compound; at least one salty and bitter taste flavor compound; and/or at least one astringent, mouth feel flavor compound.
 57. A method of making an alcoholic beverage having the flavor of sherry wine, the method comprising: combining the flavor system according to claim 42 with a predetermined quantity of an aqueous solution to form an alcoholic beverage having the flavor of sherry wine without the need for fermentation and aging; wherein the aqueous solution includes water and a predetermined amount of ethanol such that the alcoholic beverage having the flavor of sherry wine has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume 